Blackberry Ice Cream with Chocolate Shards

Whether you have fresh blackberries or frozen, this recipe for Blackberry Ice Cream with Chocolate Shards is simple, refreshing, not-too-sweet, and something different from the usual vanilla and chocolate. My family loves it!! Chocolate optional. We were enjoying our first successful crop of blackberries earlier this summer when something, somebody, or some animal decided to enjoy them even more. Overnight, whatever it was swooped in and cleaned out our entire crop. The only clue was some berry parts and seeds dropped on top of the pool equipment located next to the blackberry bushes. Makes me think the berry robbers could fly. Anybody else ever had this happen? Luckily, I had gathered a pretty big batch of berries only two nights before in anticipation of making this ice cream.

As someone who is not normally a fan of fruit/chocolate combinations, I am surprised how well the chocolate pairs with the fresh berry flavor. Your tastebuds will wallow in the initial sweet mellowness of the blackberries and cream, but as the cream disappears, you are left with the not-so-sweet but perfectly compatible flavor of the irregularly shaped bittersweet chocolate shards. Indulge yourself and buy good chocolate for the greatest satisfaction.

It’s no accident this ice cream is not terribly decadent. I don’t tolerate large doses of heavy cream, nor do my clothes. That’s why I use nonfat milk, which I always keep in the fridge, along with heavy cream. In regard to the amount of fat in ice cream, I happen to agree with David Lebovitz who says in his book, The Perfect Scoop, “...I don’t believe you need to overdose on fat to make food enjoyable, and too much fat can obliterate other flavors, especially fresh fruits.” If your family drinks 2% milk or whole milk, feel free to substitute them for the nonfat milk.

This is not a cooked or custard-style ice cream which tends to be richer (all those egg yolks) and certainly more labor-intensive. Please note this recipe calls for raw eggs. If you are uncomfortable with the idea or are immune-compromised, look for pasteurized eggs sold in some markets.

Seeds ruin the texture for me so I strain them out. I’ll get my fiber somewhere else.

A word about the vodka: I’m not into drinking alcohol (personal preference) but I keep vodka in the house for two reasons. First, I like to make my own vanilla extract. Second, a tablespoon of vodka added to any homemade ice cream keeps it from freezing rock hard without changing the flavor. Consequently, leaving it out is OK, too. No substitute required.

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Paula, I’m itching to try this yummy Blackberry Ice Cream but am worried about the raw eggs. Does the freezing kill potential Salmonella? My immune system is compromised right now and I don’t want to eat raw eggs unless they are cooked, or perhaps frozen if it protects against Salmonella. Advice? BTW, just found your site linked from the Community Boards at KAF. Love it! I will be trying homemade yogurt tomorrow. I have already become a salad jar convert! Thanks for sharing.

Paul, this ice cream was delicious!!!! I think I ate 4 bowls of it at the ice cream supper. The only reason I stopped… someone scraped the bottom of the ice cream maker clean! I sure hope you make this again!!!

I just got an ice cream maker and have already made a whopping 3 batches! The tip about the alcohol is very helpful–so far, we’ve always had to take the ice cream out of the freezer about half an hour before we want to eat it so it can thaw!

Ok, Unfortunately I do not have blackberries as they don’t grow well in our area (which is too bad because they are my favorite berry) What we do have is a large raspberry patch in our garden, so I look forward to trying this raspberry-style.

I love that vodka trick too! I tried some nonfat mango yogurt the other day and added vodka to keep it from freezing so solidly… still was a little hard, I might need more! LOL. Blackberries are just ripening in the NOW, so I need to get out there before those pesky bird, and try this recipe.

You and your robbers are welcomed to alllllllll our blackberries…don’t get me wrong I love them and even more so with chocolate. However,we have them “wild” here and the deer or whatever is roaming around out there won’t touch them maybe cause they just aren’t very good ones…more bush than berry, and they have taken over about 1/4 of an acre at this point! I don’t like using things like round-up to get rid of them but even the pest control company offers help around here to rid yourself of the monster berry bushes. I tackled one small bush and have scratches all over even with sleeves/long pants/ and heavy gloves and the only reason I did this in 100+ degree heat was because our propane delivery guy left a note asking us to remove them so he could make his delivery!!Wow, long winded as usual.:-)

I am sorry to hear about the berry robber. We know just how you feel, we have a very good peach tree that each year gets robbed by a either a possum or raccoon and it really makes us crazy. We have planted many other trees since that one but not all are mature enough to give fruit. I did however get my first crop of apricots. We live in the country though and we expect to have to share with the wild animals. I understand why people plant tons of fruit bushes or trees it’s so they get some too! Anyway the ice cream look wonderful and I be the chocolate goes quite well.

This must be delicous. Everything I have made from you blog has been out of this world. I to do not like chocolate with my fruit. But I trust you. Thanks for a wonderful blog and fantastic recipes. I am making your yogurt today. I made two batches when I visited my Mom in New Mexico. I taught her how to make yogurt and she loved it. She also is making it today. We have been talking on the phone while we were checking temperatures for our ovens. Take care.